thepioneerwoman.com
Lentil Soup
Ree Drummond's lentil soup recipe is made with brown lentils, carrots, celery, onion, herbs, and spices. An easy vegetarian and vegan soup that's pure comfort!
Prep
30 min
Cook
—
Total
1h 15m
Serves
8 c.
Instructions
- 01
In a large Dutch oven, heat the oil over medium heat. Stir in the carrots, garlic, celery, and onion and cook, stirring frequently, until the vegetables are soft and lightly golden, 5 to 7 minutes.
- 02
Stir in the tomato paste, thyme, cumin, paprika, salt, and pepper. Cook, stirring, until the tomato paste darkens in color, 2 to 3 minutes. Stir in the vegetable broth and lentils and bring to a boil. Cover, reduce the heat to medium-low, and cook until the lentils are tender, 35 to 40 minutes.
- 03
Remove about 3 cups of the soup and place in a blender. Remove the center part of the blender lid and cover with a towel to allow steam to escape. Blend until almost smooth and then return it to the pot. Alternatively, use an immersion blender to puree the soup to the desired consistency.
- 04
Stir in the parsley and vinegar. Serve sprinkled with more parsley.
Nutrition
per serving
- Calories
- 256
- Protein
- 16g
- Carbs
- 36g
- Fat
- 3g
- Fiber
- 8g
- Sugar
- 4g
- Sat. fat
- 0g
- Sodium
- 350mg
- Cholesterol
- 0mg
Free · No ads
Save this recipe to your own library.
iCook.ing is a free recipe library. Create an account in 10 seconds to save this recipe, plan your week, and head to the store with one shopping list.
Save from anywhere
Paste a link from a recipe blog, Instagram, TikTok, Facebook, or Pinterest — we pull the ingredients, steps, and photo.
Plan your week
Drag recipes onto a weekly plan, scale for the number of people you're feeding, and never wonder what's for dinner.
One shopping list
Your plan rolls up into a single, de-duplicated shopping list — sorted by aisle so the store run is faster.
Cook, don't scroll
Big, screen-stays-awake cook mode with built-in timers. No ads. No life story above the recipe.